Chapli Kebab
Chapli kebab originates from the city of Peshawar in northwestern Pakistan, where the name derives from the Pashto word «chaprikh», meaning sandal, a reference to the flat, wide shape of the patty. The recipe was carried by Pashtun traders and soldiers along Central Asian trade routes, absorbing Afghan influences along the way. The generous amount of fat used for frying isn't accidental — traditional cooks insist that the right fat-to-meat ratio, often one to four, is essential for the final juicy texture. Today it remains a culinary symbol of Peshawar, served from street stalls piping hot straight from the pan, often during Ramadan evenings.
Finely chopped tomatoes in the mix
Fresh, finely chopped tomatoes are mixed directly into the meat, adding juiciness without using water or yogurt.
Dried pomegranate seeds for tartness
Dried, crushed pomegranate seeds give a subtle tartness that balances the richness of the meat.
Flat, thin shape, not round
The patty is pressed flat, nearly palm-sized, to cook quickly and evenly across its whole surface.
Pan-fried in generous fat
It's cooked in a pan with a thick layer of oil or fat, not grilled, gaining a crisp crust on both sides.
Ingredients 4 servings
- 500g ground beef
- 2 large tomatoes, finely chopped
- 1 onion, finely chopped
- 2 green chilies, chopped
- 2 tbsp dried pomegranate seeds, crushed
- 1 tsp ground cumin
- 1 egg
- 2 tbsp fresh cilantro, chopped
- Oil for frying
How to make it
- 1Mix the ground meat with the finely chopped tomatoes, onion, green chilies, crushed pomegranate seeds and cumin in a large bowl.
- 2Add the egg and fresh chopped cilantro, gently kneading by hand until evenly combined.
- 3Divide the mixture into four equal portions, forming large balls.
- 4Press each ball between your palms until it becomes a flat, thin patty, about the size of your hand.
- 5Heat a thick layer of oil in a wide pan over medium-high heat.
- 6Fry each patty for four to five minutes per side, until well browned and fully cooked.
- 7Drain on paper towels and serve hot, alongside naan bread and onion salad.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
